Chia Seed Pudding with Coconut Milk

Instructions:

1. In a medium mixing bowl or directly in two glass jars, combine the chia seeds, coconut milk, maple syrup, vanilla extract, and salt.
2. Whisk vigorously for about 60 seconds until the seeds are fully suspended in the liquid.
3. Let the mixture sit on the counter for 5 to 10 minutes to allow the seeds to begin swelling.
4. Stir the mixture again to break up any seed clusters and ensure a uniform texture.
5. Seal the jars with lids and refrigerate for at least 4 hours, or overnight for a thicker consistency.
6. Stir the pudding one last time before serving and top with fresh blueberries, sliced almonds, and shredded coconut.